Prep time: about 20 minutes
¾ cup couscous
¾ cup boiling water
30 mls lemon juice
30 mls olive oil
2.5 mls ground cumin
2 spring onions, finely sliced
½ cup dates, pitted and chopped
¼ cup fresh mint, finely chopped
Salt and coarse ground black pepper to taste
250 g haloumi cheese, thickly sliced
½ cup roasted almonds, chopped
1 small carrot, peeled and grated
Combine the couscous and boiling water in a heat proof bowl, cover and set aside for 5 minutes until the liquid is absorbed. Fluff with a fork to separate the grains.
Combine the lemon juice, olive oil and cumin in a small bowl and mix well.
Add the dates, spring onions and mint to the liquid and then stir through the couscous, adjusting the seasoning with salt and black pepper as required (remember the haloumi will usually be quite salty so only a little will be needed)
Heat a heavy bottomed frying pan, and grill the haloumi cheese until golden brown on both sides.
Divide the couscous onto the two serving plates, top with the freshly grilled haloumi and then sprinkle with the roasted almonds and top with the grated carrot.
¾ cup couscous
¾ cup boiling water
30 mls lemon juice
30 mls olive oil
2.5 mls ground cumin
2 spring onions, finely sliced
½ cup dates, pitted and chopped
¼ cup fresh mint, finely chopped
Salt and coarse ground black pepper to taste
250 g haloumi cheese, thickly sliced
½ cup roasted almonds, chopped
1 small carrot, peeled and grated
Combine the couscous and boiling water in a heat proof bowl, cover and set aside for 5 minutes until the liquid is absorbed. Fluff with a fork to separate the grains.
Combine the lemon juice, olive oil and cumin in a small bowl and mix well.
Add the dates, spring onions and mint to the liquid and then stir through the couscous, adjusting the seasoning with salt and black pepper as required (remember the haloumi will usually be quite salty so only a little will be needed)
Heat a heavy bottomed frying pan, and grill the haloumi cheese until golden brown on both sides.
Divide the couscous onto the two serving plates, top with the freshly grilled haloumi and then sprinkle with the roasted almonds and top with the grated carrot.
